We choose beans by color: which beans are healthier, white or red, and how they differ from each other

We see it on grocery store shelves every day. beans. Its availability is not surprising; it has long ceased to be a rarity. But what do we know about her? Is this product useful? Are we preparing it correctly? Is it worth eating it at all? Let's look at these and other issues in more detail.

White beans

The beneficial properties of white beans are due to the content of a number of vitamins: A, B, K, PP, C and vitamin E, better known as a “natural antioxidant”. It also contains vitamin B9, which helps the body fight atherosclerosis.

The product contains sulfur, magnesium and calcium. Sulfur has a beneficial effect on the body weakened by intestinal infections, diseases of the skin, bronchi and rheumatism. Magnesium and calcium help strengthen bones and teeth.

Reference. The calorie content of white beans is 102 kcal per 100 g of product.

Energy value:

1. Proteins - 7 g.
2. Fats - 0.5 g.
3. Carbohydrates - 16.9 g.

The presence of iron in white beans helps increase the number of red blood cells in the blood, thereby improving the flow of oxygen to the cells.

The copper contained in white beans improves the production of hemoglobin and adrenaline in the body.

Beans contain amino acids such as tryptophan, arginine, lysine, and tyrosine.

Properties of white beans

The protein included in the product is absorbed by more than 70%, while protein of animal origin is absorbed less well.The high fiber content allows a person to not feel hungry for longer. Approximately 200 g of beans can provide the body with a daily fiber requirement.

Rough, difficult to digest dietary fiber helps cleanse the body. They absorb harmful substances and toxins and then remove them out. The grain shell has a diuretic effect.

Substances from the plant help in dissolving and removing stones in the kidneys and gall bladder. Therefore, beans are often found in the diet menu of patients with gastrointestinal diseases, diseases of the kidneys, liver and genitourinary system.

The antimicrobial properties of the product help stop inflammatory processes.

Arginine is an insulin-like substance that has a sugar-lowering effect, which is very important for diabetes and high cholesterol.

Red beans

Red beans are a valuable source of vitamins C, E, D and group B. The product contains many microelements, including zinc, copper, sulfur, iron, potassium, magnesium and calcium.

Reference. The calorie content of red beans is 93 kcal per 100 g of product.

Energy value:

1. Proteins - 8.4 g.
2. Fats - 0.3 g.
3. Carbohydrates - 13.7 g.

Red beans are a real storehouse of amino acids. It contains:

1. Tryptophan, which has a sedative effect on the body's nervous system, relieves stress and helps fight depression and sleep disorders.
2. Arginine, which is responsible for youthful skin. Additionally, arginine protects the female reproductive system.
3. Lysine, which actively fights intestinal infections and various viruses, including the herpes virus. Lysine also prevents the development of cancer.
4. Tyrosine acts as a powerful antidepressant, normalizes the functioning of the endocrine glands, and improves the functioning of the adrenal glands.
5. Histidine is an assistant in the fight against anemia, as it is part of hemoglobin. This amino acid supports the functioning of the auditory nerve, absorbs ultraviolet rays, and normalizes joint function.

Properties of red beans

This plant has a large number of beneficial properties, combines many vitamins and microelements, which makes it an indispensable food product.

Bean proteins, which are easily digested, In terms of nutritional properties, beans are placed on a par with fish and meat. Therefore, dishes with it can be eaten without harm, even for dinner. That is why vegetarians and athletes regularly include beans in their menu.

Despite its high nutritional value, beans are a dietary food product. A bean dish will leave you feeling full for a long time. Almost all nutritionists recommend that their patients include red beans in their diet.

In addition, red beans will help remove harmful and toxic substances from the body. To reduce the risk of malignant formations in the body, it is enough to eat 100 g of red beans daily.

Athletes and people involved in heavy physical labor know that this product is a valuable source of energy. It contains soluble fiber, which when processed in the intestines forms fiber and creates short-chain fatty acids from it. They play a big role in energy production in the body.

Eating beans: benefit or harm

We must not forget about the properties of white beans, which can adversely affect the body.

For the most part, contraindications are related to intestinal diseases: colitis, gastritis, ulcers, increased secretion. It is not recommended to eat beans if you have gout.

The content of folic acid in the product prevents the possible development of atherosclerosis. It is known that folic acid is the most important element for the formation of the fetal neural tube.

Important! A pregnant woman and a child under 3 years old should eat beans with caution. In some cases, it may cause more harm than good.

With frequent consumption of white beans, increased intestinal motility occurs, which can lead to gas formation and heaviness in the stomach.

Red and white varieties contain a large amount of complex carbohydrates, due to which the product is digested slowly. For people with diseases of the gastrointestinal tract this is bad, but for insulin-dependent people it is the opposite, because glucose is released more slowly during digestion, and blood sugar rises gradually.

If we talk about red beans, they are definitely a healthy product. However, it is important to remember the existing contraindications; you should not use it in large quantities.

Due to the purine content of beans, it is advisable for older people to eat them in small quantities. With kidney disease, the body may not be able to cope with the elimination of purine breakdown products, which can lead to a dangerous disease - gout.

It is very important to eat white beans that are cooked until fully cooked because the raw product contains toxic substances. Pre-soaking (6-8 hours) the beans removes some of the toxins with water. It is also recommended to completely replace the water after the beans boil for the first time.It should be remembered that toxic substances are destroyed only during long-term heat treatment.

What is the difference between white beans and red beans?

Despite the fact that red and white beans are representatives of the same species, and their basic properties are identical, there are a number of minor differences between them that will help you figure out which beans are healthier.

The caloric content of white and red varieties is almost the same. However, athletes usually prefer white varieties, as they are better and faster absorbed by the body.

The benefits of beans in matters of preserving youth and beauty are undeniable: white beans are actively used in cosmetology, and red beans slow down the aging process of cells.

It is better for pregnant women to eat red beans. It contains a large amount of folic acid, which is necessary for hematopoiesis and promotes cell proliferation.

People suffering from diabetes should prefer white beans. It helps lower blood sugar levels and helps normalize metabolic processes in the body.

In cooking, red beans are used as a base for soups, sauces, winter or summer salads, and appetizers. Because of their delicate taste, white beans are often used to make soups, salads, and purees.

In what form to use

Unlike most products, beans retains its beneficial properties after heat treatment, so it has a beneficial effect on the body both boiled and canned.

It is important to know about several nuances when preparing this product. After boiling, it is recommended to drain the water in which the beans are cooked. Then fill with clean cold water with the addition of a small amount of vegetable oil.Cook the beans over low heat without stirring during cooking. Salt is added after cooking.

You can also eat canned beans. This is convenient, and the nutrients in such beans do not differ from boiled ones. However, do not forget that the canned product contains acetic acid, salt and other additives.

Conclusion

Red and white beans are incredibly healthy foods. They are not only rich in vitamins and other beneficial substances, but also help in the fight against many diseases. Which beans are better - white or red? The answer to this question lies in the individual characteristics of the organism. Remember that excessive consumption of even the healthiest product can harm the body.

Moderate consumption of beans will strengthen your body, and a large selection of recipes with the addition of beans will pleasantly diversify your menu.